Author
Topic: Starter blowoff (Read 1218 times)

I've never had much foam in a stirred starter before this round with 2565.

Yeah I don't typically need it in a starter either. I rarely get more than a cm of foam on the surface even with my stir plate turned all the way up. But... If I notice a bunch of foam forming I do add a drop of foam control. Always does the trick.

I've never had much foam in a stirred starter before this round with 2565.

Yeah, I haven't been able to establish a pattern yeast to yeast. I always ferment at 68-70*F and have my starters on a stir plate. Some times they'd be mellow and other times they would gush. Add a couple drops of FermCap and it's the same every time and I can really fill up a "2000" ml flask without having to worry about it.